About: Microgreens (also referred to as shoots or baby greens) are simply seedlings harvested before they develop into a larger plants. The seeds are grown in soil, soil substitute or grown by hydroponic methods. They are harvested (length of time depends on the variety) by cutting the plants just above the soil surface. Some microgreens are sold as living microgreens. They are grown and sold with a growing medium mat. Common varieties of microgreens include Arugula, Beets, Broccoli, Cress, Kale, Mustard, Parsley, and Radish. Often, varieties are mixed together to create combinations of tastes, textures and colors. It is important to note that microgreens are not the same as sprouts, which are germinated seeds that are produced entirely in water.

Nutritional Information: Some say that microgreens pack a super-nutritional punch. However, there are no studies that support these claims.

Storage: Microgreens will last up to a week if refrigerated at 38-40 degrees.

Tips: Mix spicy microgreens into salad dressings, toss into salads, or use them on burgers, pizza and sandwiches!

QuickFix: Drizzle your favorite raw microgreen with oil and vinegar.

Recipes:Microgreens with Curry VinaigretteMicrogreens Recipes


About: A legend lies behind mint. The goddess persephone loved the god Pluto, who was in love with an ethereal nymphet, Minthe. Out of jealousy, Persephone turned Minthe into a plant. Pluto could not reverse the spell, but made it so that when Minthe was stepped upon, she would emit a beautiful fragrance. The word Minthe changed to Mentha, which became the genus Mint. Mint leaves are used in teas, beverages, jellies, syrups, candies, ice creams and all sorts of dishes all over the world. The substances that give mint its aroma and flavor are menthol (the main aroma of Peppermint and Japanese Peppermint) and pulegone (in Pennyroyal and Corsican Mint). For fresh mint tea, cut off a couple of full stems and throw them in a pot of boiling water for 5- 10 min. Pull out the stems and serve hot or with ice.  

Nutritional Info: Mint is a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.

Storage: Snip the ends and place in a water-filled vase, or place in an airtight container and refrigerate. 

Tips: Mint tastes best when added near the end of cooking time as it loses flavor when exposed to extended heat. Mint can be overpowering, so use sparingly. 

QuickFix: Add mint leaves to mixed greens for a light, refreshing flavor in salads. To add a little summer flavor to water, place mint in a water-filled ice-cube tray and freeze for mint-flavored ice cubes! 

Reicpes: Warm Rice Salad with Peas and Mint, Minted Blueberries with Lemon Cream, Minty Sugar Snap Peas, Vegetable and Mint Summer Rolls with Peanut Sauce

More Coming Soon

We are adding new vegetables and fruit to our list a little every day. 

Mushrooms, Crimini, Oyster, Portabella & ShiitakePortobello_Mushroom

About: Edible mushrooms are the fruiting bodies of various species of fungi. Mushrooms grow on decaying organic matter such as wood, leaves, or manure and do not require soil or light to grow. There are several varieties of mushrooms. Crimini mushrooms are the brown versions of the common white mushroom and are also known as baby bella, mini bella, or baby portobello mushrooms. Portobello mushrooms, also called portabella mushrooms, are the adult versions of crimini mushrooms and have a very earthy, rich flavor.  Shiitake mushrooms, native to East Asia, are eaten both fresh and dry and have a smoky, buttery flavor.  

Nutritional Information: Mushrooms are a very good source of a wide range of minerals and vitamins. Crimini mushrooms have higher levels of vitamins and minerals than the common white mushroom. One serving of sliced crimini mushrooms has 21% and 27% of Riboflavin and Selenium, respectively. Mushrooms are considered a very good source of Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Zinc, Copper, Manganese and Selenium. More nutritional information: crimini mushroomsportabella mushrooms 

Storage: Keep in a loosely closed paper bag in the refrigerator. Cooked mushrooms can be frozen- just saute them in oil or butter for a few minutes and then place in a container.

Tips: Clean mushrooms using as little water as possible as they absorb water. Most edible mushrooms can be eaten cooked or raw, though Shiitake mushrooms are best cooked. The stems are edible though you may want to remove parts if they are too woody.

QuickFix: Portabella mushrooms are excellent grilled. Simply brush olive oil on both sides and then grill for about 5 minutes per side.

Recipes: Cheese and Spinach Stuffed Portobellos, Quinoa with Mushrooms & Thyme, Sauteed Shiitake Mushrooms, Shiitake with Angel Hair Pasta, Fettuccine with Shiitake Mushrooms, Sauteed Oyster Mushrooms, Roasted Oyster Mushroom and Potato Salad, Sauteed Mushrooms with Caramelized Shallots

Mustard Greens mustard-greens

About: Related to kale, cabbage, and collard greens, these leafy greens are used frequently in Chinese, Japanese, and Indian cooking. Mustard greens are less bitter than kale or collard greens and more peppery like arugula. When cooked these lose their mustard bite, though the young leaves can be eaten raw in salads. Try braising, boiling, sauteeing or steaming. Acids, such as vinegar or lemon juice, couple well with the strong taste of mustard greens.  

Nutritional Information: Mustard greens are a very good source of dietary fiber, vitamin A, vitamin C, vitamin E, vitmain K, folate, calcium, potassium, and manganese! Read More

Storage: Refrigerate in a plastic bag. Do not wash until ready to use. 

Tips: Sugar can be sprinkled over mustard greens to counter the bitterness.

QuickFix: Cook in olive oil or butter with some garlic and a splash of liquid. Try with sesame oil for a kick.

Recipes: Mustard Greens with Balsamic Vinegar, Braised Leeks and Mustard GreensPasta with Caramelized Onions and Bitter Greens